• Brinjal spicy curry - South Indian Style.

     Kathirkai kara kuzhambu

    What to cook on leisure day....kara kuzhambu with Brinjal.

    south indian cooking


    For Curry:
    1 tsp - mustard seeds, 1 tsp fenugreek seeds.
    1 cup shallots or sambar/small onions.
    1 medium size tomato. 2- 3 garlic pods.
    Extract pulp from 1 lemon size tamarind.

    coriander seeds, chana dal, fenugreek seed, urad dhal, coconut flakes total ingredients should make 1tbsp.
    Dry roast and grind into a fine paste.


    Masala to grind
    Dry roast these ingredients: urad dhal, coriander seeds, chana dhal, jeera
    You should make this curry to enjoy this roasted aroma..so yummmmmyyy!!
     Heat oil in a kadai, when the oil is hot add mustard fenugreek

    Add shallots and tomatoes and diced Brinjal one bye one.


    Adding salt

    Half a tsp of turmeric powder

     1tsp chili powder

    2 tsp coriander powders

        When all the veggies are well sauted with the spices, Add tamarind extract.

    Boil the curry for 5 min on medium, 5 min on high.

    Add the ground masala
    Make the curry boil for another 2 mins.
    Serve with hot steamed rice.



    1. How much coriander seeds, chana dal, fenugreek seed, urad dhal, coconut flakes? I was ready to make it but cannot because I am not familiar with flavor profiles of these spices. I will check back.

    2. Approximately 1/4 th of teaspoon. adjust according to your taste. The same powder can be used to sambar also. Add the powder to the curry and switch off.


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    I started learning cooking from my grandmother, Mrs. Gunaseeli, who gave me her recipes and tips and some measurement tools for making them. The red measuring cup that I use in my recipes was once owned by my granny. My grandmother is very passionate about cooking and travel. She has written many cook books. This blog is one way to document her writing and to make it available for everyone.